Schomer's Table@Lucidcafé 7

Schomer's Table@Lucidcafé 7 ()

  „No, William's world was far more interesting to him than creating fine coffee. And, pretty soon people came to me with stories of finding a dime in the bottom of their cappuccino or milk not being steamed for a caffe latte.“

http://www.lucidcafe.com/cafeforum/ schomertable7.html - Cached

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Schomer's Table@Lucidcafé 11 Schomer's Table@Lucidcafé 11

  „Everyone who saw it wanted to buy one, so we are now looking into production. We need to do more research to make sure it will apply to all the machines and porta-filters out there, so keep checking Lucidcafé for reports of our progress.“

http://www.lucidcafe.com/cafeforum/ schomertable11.html - Cached

Schomer's Table@Lucidcafé 9 Schomer's Table@Lucidcafé 9

  „The beauty of an espresso business that makes a fine cup of coffee is that the customers are your best marketing tool. Word of mouth is king when it comes to the coffee business. People just love to brag up their favorite coffee place and bring in friends to try it out for themselves.“

http://www.lucidcafe.com/cafeforum/ schomertable9.html - Cached

Schomer's Table@Lucidcafé 19 Schomer's Table@Lucidcafé 19

  „The tricky part is that a host of errors can produce the same looking pour. In truth a barista monitors the pour for perfection but it is very difficult to know which factor is affecting your coffee. This thinner pour just means less flavor is going into the cup. The flavor is in the heavy oils which give a great pour the characteristic thick heavy look, and in my experience, color is related to sweetness.“

http://www.lucidcafe.com/cafeforum/ schomertable19.html - Cached

Schomer's Table@Lucidcafé 6 Schomer's Table@Lucidcafé 6

  „At this stage in the development of our budding American espresso culture we frequently are using stale coffee, in dirty espresso equipment and forcing way too much water through coarsely ground coffee in an attempt to make a big cup. Combined, these practices assure that only the crudest aspect of the coffee flavor survives the espresso brewing assault: the degree of roast. When you get an American espresso you can tell maybe if it was a dark or lighter roast.“

http://www.lucidcafe.com/cafeforum/ schomertable6.html - Cached

Schomer's Table@Lucidcafé 22 Schomer's Table@Lucidcafé 22

  „The pressure rig I put in the head, (a gauge attached to a porta-filter, there is no pressure gauge on the machine) shot up to 14 bar, against a blind filter, after about 10 seconds. The gradual rise in pump pressure assures a very nice pre-infusion of your espresso coffee. As we have a machine with full pressure and, a professional weight porta-filter, and reasonable temperature stability all of my published professional techniques apply to using the Giotto in your home. The Steamer Drawbacks include the steam pressure.“

http://www.lucidcafe.com/cafeforum/ schomertable22.html - Cached


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